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Full Online Book HomeLearning KitchenVegetables - Spinach - Chicken And Spinach Casserole
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Vegetables - Spinach -  Chicken And Spinach Casserole Post by :playswithgreys Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2114

Click below to download : Vegetables - Spinach - Chicken And Spinach Casserole (Format : PDF)

Vegetables - Spinach - Chicken And Spinach Casserole

1 (1 lb) box of rice
1 (10 ounce) box of frozen spinach
1 family size can of cream of chicken soup
1 family size can of cream of mushroom soup
1 lb of cubed mozzarella cheese (or Velvetta)
2 cups of cooked cubed or shredded chicken (add more chicken or whole pieces to make it a whole meal instead of just a side dish)


Put rice and spinach in a Dutch oven or electric skillet cook rice according to directions on box (cooking the spinach with the rice saves time). By the time rice is ready so is the spinach. Add the soups, cheese, chicken and cook until heated through or cheese is melted.
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1 loaf unsliced round rye or sourdough bread 16 oz sour cream 1 pkg Ranch dip mix 8 oz pkg shredded cheddar cheese 10 oz pkg frozen chopped spinach thawed and well drained 1/2 cup bacon bits chopped green onions Mix sour cream and ranch dip mix Stir in the very well drained spinach, bacon bits, onions and cheese. Chill over night Serve on plate with a hollowed out round bread, breaking up inside pieces for dipping. As dip goes down break off remaining loaf to use for dipping
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2 chicken breast halves -- boneless 1/2 cup spinach leaves -- cooked and chopped 1 shallot -- minced 1 tablespoon butter 1 1/2 ounces goat cheese 1 or 2 dashes nutmeg 1 pinch salt 2 tablespoons pine nuts -- toasted Seasoned Flour 1 tablespoon olive oil Slit a pocket in each chicken breast. Preheat oven to 350° F.Saute shallot in butter then cook spinach till nearly dry. Blend remaining ingredients; put into pockets. Fasten shut with toothpicks. Roll breasts in seasoned flour. Brown well in olive oil. Place in 350' oven for about 10 minutes until chicken is
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